This study investigated the potential of turmeric powder as a functional additive to yogurt, specifically focusing on its effect on the antioxidant capacity and phenolic content. Yogurt samples were prepared with 0.5% and 1.0% turmeric powder, leading to increases in pH, antioxidant capacity (from 10% to 51%), and phenolic content (from 1.39 mg to 30.20 mg per 100 g) compared to plain yogurt. While turmeric showed no antibacterial effects in vitro, its addition resulted in a reduction in yogurt bacteria counts, which remained within the regulatory limits. However, exposure to gastric pH and bile salt conditions led to reductions in the antioxidant activity and total phenolic content of turmeric-enriched yogurt, indicating potential limitations in its stability during digestion. Sensory evaluations revealed a preference for plain yogurt; however, turmeric-enriched yogurts also achieved favorable acceptance scores. These findings indicate that turmeric incorporation can enhance the health benefits of yogurt, offering a promising option for consumers desiring functional dairy products.
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出版者
MDPI AG
其它主题
Antioxidant; Health benefits; Bioactive; Antibacterial
语言
英语
2025-09-23
2026-02-03
DOAJ